Honey Roasted Vegetable Panzanella

With Warm Caraway Bacon Dressing

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Servings: 8

Share this veggie-and-fruit-laden winter salad with friends during this busy season, dressed with warm bacon dressing. Caraway seeds add an unexpected layer of flavor!

Ingredients

4 cups pumpernickel bread, torn

¼ cup oil

1 tablespoon garlic powder

Salt and pepper

1 large sweet potato

1 delicata squash, cut in ½ moons

2 medium turnips, peeled and cubed

Olive oil

Honey

1 large red onion, cubed

1 blood orange, cut into thin slices

6–8 cups torn greens (we used kale)

2 cups shredded brussels sprouts

Dressing

8 slices thick-cut bacon, cut into ½-inch pieces

1 medium yellow onion, diced

1 tablespoon caraway seeds

½ cup light brown sugar

1 tablespoon cornstarch

¼ cup spiced apple cider

½ cup apple cider vinegar

Salt and pepper to taste

Toppings

2 cups sliced celery

2 cups chopped walnuts, toasted

1 cup pomegranate arils

1 cup sesame sticks

½ cup toasted pumpkin seeds

Directions

Preheat oven to 400 degrees. Combine the bread, ¼ cup oil, garlic powder and salt/pepper, spread on a baking pan and toast for 10 minutes or edges are crisp. Bump the oven up to 425 degrees. Toss potato, squash and turnips with oil and a drizzle of honey. Place on a baking pan and roast until tender, about 40 minutes, stirring in onion and orange slices after the first 15 minutes.
For dressing, while vegetables are roasting, fry bacon until crispy. Remove to use as topping and drain all but ½ cup of drippings. Add onion and seeds. Cook over medium heat until tender.
Whisk remaining ingredients into the mixture, scraping bits from the pan. Simmer 1–2 minutes until slightly thickened.
Remove veggies from oven and fold into greens, sprouts and bread. Stir in dressing. Let stand 20–30 minutes. Scatter with toppings, including bacon. Serve warm.